Ingredients:

  • 1 lb Andouille sausage, sliced into 1/2-inch rounds
  • 1 lb baby gold potatoes, cut into 1-inch cubes
  • 2 medium bell peppers (red and yellow), chopped into 1-inch pieces
  • 1 large red onion, cut into 1-inch chunks
  • 1 cup broccoli florets, bite-sized
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine cubed potatoes, sliced Andouille sausage, chopped bell peppers, and red onion.
  3. Drizzle with olive oil and toss with smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, sea salt, and black pepper until evenly coated.
  4. Spread the mixture across the sheet pan in a single layer, ensuring ingredients are not overcrowded to prevent steaming.
  5. Roast in the oven for 20 minutes.
  6. Remove the pan from the oven and toss in the broccoli florets.
  7. Return the pan to the oven and roast for an additional 10–12 minutes until the sausage is mahogany-colored and potatoes are tender.